Eat Safely This Holiday Season:
Emergency Physicians Offer Tips on Avoiding Food Poisoning
WASHINGTON, DC — Thanksgiving and the holiday season are fast approaching and plans are undoubtedly under way in kitchens across America for the family feasts to come. The American College of Emergency Physicians (ACEP) wants to remind everyone that even meals prepared by the most loving of cooks can become unhealthy if food is improperly stored, handled and cooked.
“Food poisoning is often the unfortunate result of some of the most anticipated meals of the year,” said Dr. Brian Keaton, president of ACEP. “When you’re preparing a holiday dinner for large numbers of people, sometimes the everyday safety tips people follow in the kitchen are not maintained as crowded ovens and refrigerators result in food not being prepared or handled in the safest way.”
The Centers for Disease
Control (CDC) estimates that food borne diseases cause approximately
76 million illnesses each year. The most severe cases of food
poisoning result in 325,000 hospitalizations and 5,000 deaths in the
United States each year. Food poisoning can be caused by bacteria or
by the toxins produced by bacteria already in the food.
Most cases of food poisoning run their course in a couple of days, and symptoms usually begin from two hours to two days after eating the tainted food. The symptoms are similar to those of the flu and should be treated the same. These symptoms include headache, nausea, vomiting, diarrhea and abdominal pain. Food poisoning especially can be dangerous to young children and the elderly.
“It’s important for those who may have eaten tainted food to prevent dehydration,” said Dr. Keaton. “As soon as they are able to keep liquids down they should drink water, diluted fruit juice or weak tea. Adults can handle dehydration much better than children, so parents should keep a close eye on children experiencing these symptoms. If symptoms continue for more than 24 hours or if someone is unable to drink any liquids contact your primary care physician or visit the emergency department.”
ACEP suggests the following safety tips to reduce the chances of food poisoning:
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Always follow recommended precautions for food handling and preparation.
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Check expiration or sell-by dates on food labels; don’t consume food with expired labels.
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Wash hands before preparing food, and always wash hands, utensils and countertops thoroughly immediately after handling raw foods.
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Be sure frozen poultry and meat are fully defrosted before they are cooked. Defrost foods in a microwave oven or refrigerator.
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Cook meat, poultry, fish and eggs thoroughly to kill harmful bacteria.
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Never keep food lukewarm for long periods; bacteria can multiply without obvious signs of spoilage.
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Refrigerate raw foods and leftovers promptly, because bacteria multiple rapidly; Discard perishable food left at room temperature longer than 2 hours; 1 hour in temperatures above 90 °F.
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Wear protective gloves and bandages if you have cuts on your hands.
ACEP is a national medical specialty society representing emergency medicine with more than 25,000 members. ACEP is committed to advancing emergency care through continuing education, research and public education. Headquartered in Dallas, Texas, ACEP has 53 chapters representing each state, as well as Puerto Rico and the District of Columbia. A Government Services Chapter represents emergency physicians employed by military branches and other government agencies.
